Baked Blueberry French Toast
Prep
15m
Cook
1h
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
French Toast
| 12 slices bread with the crusts cut off and cut into 1-inch cubes |
| 1 8 ounce pkg cream cheese, cut into small chunks |
| 1 cup frozen blueberries |
| 12 large eggs |
| 2 cups milk |
| 1/2 cup maple syrup |
Sauce
| 1 cup sugar |
| 2 Tbs cornstarch |
| 1 cup water |
| 1 cup frozen blueberries |
| 1 Tbs butter |
Baked Blueberry French Toast Directions
- Out 1/2 if the bread in greased 9 x 13-inch pan.
- Put cream cheese over bread and 1 cup blueberries over bread.
- Then top with the other 1/2 of cubed bread.
- In a large bowl, beat eggs, then add milk and syrup.
- Pour egg mixture over bread.
- Cover and refrigerate overnight.
- Bake at 350° covered for 30 minutes, then uncovered for 30 minutes until brown.
- While baking, make the sauce.
- for the sauce: in a saucepan combine sugar and cornstarch, then water.
- Bring to a boil for 3 minutes, then add blueberries.
- Reduce heat and simmer 8 - 10 minutes until the blueberries open.
- Stir in butter, then serve over the baked french toast.
Nutrition facts
Per Serving
| Kcal: | 459 kcal |
| Fibers (g): | 1.2g |
| Sodium (mg): | 323mg |
| Carbs: | 56.5g |
| Sugar (g): | 44.3g |
| Fat: | 20.7g |
| Saturated fat (g): | 10.3g |
| Cholesterol: | 319mg |
| Proteins: | 14.9g |
